Nutritionists do not tire of explaining to the people how harmful fast food, in particular, American, is harmful. However, children cannot be pulled from the hamburgers and fries by the ears. However, many adults, too. And to reduce the adverse effect of improper food to a minimum, literate mothers of families do not argue and do not forbid, but prepare burgers at home. You will not find taste enhancers, preservatives and other chemical additives in them, which are largely responsible for the harm of food from the same McDonald's. In addition, as, say, a school snack of a roll with a patty, it is a convenient and satisfying thing. And the trouble is not so much, because making a homemade burger is no more difficult than a regular sandwich. Unless, of course, use ready-made buns, and fry cutlets in advance.
How to make a burger at home: the simplest option
If there is no time for something intricate, a primitive recipe will also help. Minced meat of any origin (pork, beef, poultry) is needed, to improve the quality it is better to make it yourself, which even a not very experienced culinary specialist will cope with. The minced meat is salted and peppered to taste, an egg is driven into it (for every half a kilo of meat) and chopped greens intervene. Oil is heated in a pan, a round flat cutlet the size of a bun is molded from the minced meat and fried on both sides until a good tan. Important: do not squash the cutlet in a frying pan, as it loses its juiciness. The hamburger bun is cut in half, both parts from the inside are greased with ketchup, lettuce leaves are laid, a patty is placed on top, and a still hot cheese plate is placed on it (so that it has time to melt a little). We close the design with the second half of the rolls - and you have mastered all the wisdom of how to make a burger at home.
Versions and Variations
Salad leaves are by no means an optional component of a burger. If your child does not like them, instead of salad you can put a circle of cucumber - both fresh and salted. A tomato or a plate of bell pepper will also be nice; lovers complement homemade burgers with fried eggplant. In short, the filling of the “sandwich” allows you to show your cookery fantasy in all its power.
Chicken Filling
More dietetic than with pork, a homemade chicken burger recipe. 200 g fillet marinated in two portions in olive oil flavored with onions and basil. Meat is aged for half an hour or an hour. Just enough time to make the sauce: scald a couple of tomatoes, free them from the skins, remove the seeds and beat with a blender with a couple of cloves of garlic. The pickled chicken is fried on the grill and laid back to rest - so the meat will be more juicy. Four slices of bacon are browned in a frying pan (you can skip this step by losing weight). Homemade burgers are gathering: halves of buns are smeared with made ketchup, chicken steak is placed on the bottom , then bacon, followed by a plate of cheese. Cover with a hat and enjoy.
Fish burger
Fans of the gifts of rivers, lakes and seas can make burgers at home with fish. They are especially tasty with salmon. The cooking principle is similar: 200 grams of fish fillet is taken for six ready-made rolls, which are passed through a meat grinder with onion, supplemented with an egg, a spoon of horseradish and pepper and salt. Cutlets are molded from minced meat, crumbled in breadcrumbs and fried - for about five minutes from each side. In cut buns, the lower half is smeared with mayonnaise, laid with leaves of the root, then the cutlet goes directly, again mayonnaise and again the root. We close the "lid" and proceed to a snack.
For seafood lovers
Now consider a burger recipe at home containing the gifts of the oceans. Shrimps look the most harmonious in the filling. Half onions and garlic clove are poured with two tablespoons of soy sauce and half a spoonful of strong mustard. In this marinade, a dozen large (king) shrimps are soaked for a third of an hour. Ketchup is being prepared: the second half of the onion is chopped as small as possible, combined with small cubes of two tomatoes and slowly stewed for about ten minutes. Salt and seasonings are up to you. Shrimps are filtered off from the marinade, quickly fried right in the shell, freed from it and returned to the marinade for another five minutes. It remains to fold the burgers at home: put on the halves of the buns a salad, a mug of tomato, two shrimps, sauce on top - and close with a second half.
Fancy burger
Offal is not only useful: many just like their taste. This takes into account the original recipe for a homemade burger, cutlets for which are made from chicken hearts. The process is displayed by this algorithm:
- Two onions finely chopped; roasting is made and cooled from them.
- 600 grams of hearts are exempted from coarse veins and blood clots.
- Both products are passed through a meat grinder.
- Into the minced meat are introduced: a large egg, a little chopped dill, two spoons of “quick” oatmeal, salt with pepper and half a spoonful of caraway seeds.
- The base for cutlets is well kneaded, round cutlets are molded from it and fried to a beautiful crust and brought to readiness in the oven.
- Instead of leaves, salad is used in these burgers. For him, cabbage is finely chopped and seasoned with Korean style cabbage dressing with several tablespoons of sunflower oil.
- The cut buns are browned with a cut in butter.
The cutlet is placed on the lower part, and salad is already on it. Such homemade burgers do not need ketchup, but if you cannot stand it without it, coat the halves with your favorite sauce.
Burgers in Pita
Finally, we offer the most complicated recipe for a homemade burger, requiring quite serious efforts. But if you risk implementing it, you just expect a firework of taste sensations.
Two beetroots are baked in the oven until completely soft and left to cool. One third of a kilo of minced meat, preferably from lamb, is mixed with a handful of chopped olives, peeled and chopped shallots, a spoonful of tomato paste and two of olive oil. Of the spices - salt, pepper, cumin. After achieving uniformity, a crumbled piece of feta and chopped clove of garlic are added to the base. When the forcemeat rests a little, it is supplemented with three spoons of crackers, flat cutlets are formed and fried. Four pits are heated (in a pan under the lid or in the microwave); the beets are peeled, rubbed and seasoned with salt, pepper and half a spoonful of vinegar. Pits are cut with pockets in which spinach, beetroot caviar and cutlet are put. The top of the structure is poured with tzatziki sauce, bought or made independently.
If you want to make the sauce yourself, chop a small bunch of mint, grate the cucumber and rub the garlic clove with salt. All this is combined and mixed with a spoonful of vinegar, the same volume of olive oil and 150 grams of fat dense yogurt.